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La Bri Estate

La Bri Estate

The crux of the La Bri renaissance began with the 2008 harvest, the first to be crushed in the new modern 120-ton cellar on the Estate. Prior to that, because they used a nearby cellar, the La Bri winemaking team was inhibited in fulfilling its philosophy of using both traditional and modern winemaking methods. The new cellar, with its unique circular design and gravity-fed processes, is focused on producing limited volumes of superior quality wine that embody all that is unique about La Bri’s vineyards and their terrain.

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